How long does it take to make Sunflower Microgreen Salad with Citrus Vinaigrette?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated February 21, 2026
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Sunflower microgreens are best added fresh as a finishing ingredient. A refreshing salad bursting with vibrant flavors and nutrients, featuring sunflower microgreens and a zesty citrus dressing.
This recipe takes approximately 15 min total.
Sunflower microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
4 cups mixed greens (spinach, arugula, etc.)
1 cup sunflower microgreens
1/2 cup cherry tomatoes, halved
1/4 cucumber, sliced
1/4 red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon orange juice
Salt and pepper to taste
In a large bowl, combine the mixed greens, sunflower microgreens, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together the olive oil, orange juice, salt, and pepper to create the vinaigrette.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately for a light and nutritious meal.
Enjoy this colorful salad as a side dish or a light lunch.
Sunflower microgreens are often chosen for their combination of texture, culinary versatility, and nutrient density. Research on microgreens generally focuses on concentrated vitamins, minerals, and phytochemicals relative to mature vegetables, while noting that values vary by crop, growing conditions, and harvest timing.
• Microgreens have been studied for concentrated nutrient and phytochemical content relative to mature vegetables.
moderate evidence• Nutrient composition varies substantially by species, growing conditions, and post-harvest handling.
strong evidence• Using microgreens fresh preserves texture and may better retain some heat-sensitive qualities compared to prolonged cooking.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017